Caramel Banana Coffee Cake
Serves: 8 to 10
This dense, moist coffee cake is cooked upside down and inverted to reveal a glistening layer of caramel, while the cake itself is aromatic with freshly ground coffee and bananas. For the best flavor, use a good quality, medium roast bean.
For the caramel:
- 4 tablespoons butter Add to list
- 3/4 cup brown sugar Add to list
- 1 teaspoon rum (optional) Add to list
For the cake:
- 3/4 cup softened butter Add to list
- 1 1/4 cups brown sugar Add to list
- 3 eggs Add to list
- 1 1/2 cups mashed ripe banana Add to list
- 1 teaspoon vanilla extract Add to list
- 2 tablespoons finely ground coffee beans Add to list
- 2 cups all-purpose flour Add to list
- 1 1/2 teaspoons baking soda Add to list
- 1 teaspoon baking powder Add to list
- 1 teaspoon salt Add to list
To make caramel:
In the bottom of a 9-inch spring form, spread the butter and brown sugar evenly and sprinkle with the rum.
To make cake:
Cream butter and sugar together. Add 1 egg at a time, beating until smooth. Blend in mashed bananas, vanilla and coffee.
In a separate bowl, whisk together flour, baking soda, baking powder and salt. Add to banana mixture, stirring only to moisten.
Turn the batter into the caramel-coated pan and spread it evenly. Cook at 350° F for about 35 to 45 minutes, or until a skewer inserted in the center comes out clean.
Let the cake rest for about 1 minute, then invert it onto a serving platter.
Recipe by, PCC Chef